Vegetarian Hakka Noodles

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Vegetarian Hakka Noodles are bright, quick and packed with vegetables that stay crisp in the wok. The seasoning is simple, but that is exactly what makes the noodles so easy to keep coming back to.

Serves: 4 people

Preparation time: 20 min

Ingredients

• Hakka noodles – 300 g
• Onion – 1, thinly sliced
• Carrot – 1, julienned
• Green bell pepper – 1, thinly sliced
• White cabbage – 200 g, shredded
• Green beans – 100 g, sliced thinly
• Spring onions – 4, chopped
• Ginger – 2 cm, chopped
• Light soy sauce – 1 tbsp
• Chilli sauce – 1 tsp
• Chilli vinegar – 1 tsp
• Neutral oil – 2 tbsp

Method

1. Cook the noodles until just tender, drain them well and toss with a few drops of oil so they do not stick.
2. Heat the wok and stir-fry the onion, ginger, carrot, beans, peppers and cabbage over high heat.
3. Keep the vegetables moving so they cook quickly and stay crisp rather than steaming.
4. Add the noodles, soy sauce, chilli sauce and chilli vinegar and toss until the seasoning is evenly spread.
5. Finish with spring onions and give the noodles one final, lively toss.
6. Serve at once as a main dish or as part of a larger Asian-style meal.